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Brussels Sprouts, Sautés

Pick, wash and boil one quart of Brussels Sprouts; drain carefully, put them in a saucepan with two tablespoonfuls of butter, toss over a quick fire for about eight minutes, then add one tablespoonful of tarragon vinegar, one tablespoonful of chopped parsley, and a palatable seasoning of salt and pepper; serve very hot.

Sprouts may also be used, plain boiled, as a garnish for braised meats.